An easy and delicious crab quiche, filled with fresh herbs and cheese. Perfect for any time of year or any time of day!
If you are looking for a great dish for Good Friday (if you’re observing no meat on the day) or for the Easter weekend, look no further than this delicious Crab Quiche.
This delicious quiche is filled with crabmeat, lots of fresh herbs and nutty Gruyere cheese. It bakes up beautifully with the additional chives on top, which make for a pretty presentation.
Cook’s Notes for Crab Quiche
Swiss cheese is a great alternative to the Gruyere, if you prefer.
If you can’t get your hands on crab, substitute thawed, cooked frozen shrimp instead.
Fresh herbs are best here, if you can. I love the cilantro in this, even though I’m not usually a fan.
I love the ease of using store-bought pie shells here, but certainly feel free to make your own, if you prefer.
This quiche keeps well in the fridge, so don’t hesitate to double the recipe and make two, to have extra in the fridge to enjoy over the weekend.
Ingredients
- 1 9-inch frozen deep dish pie shell thawed
Filling:
- 5 large eggs
- 1 1/2 cups half and half cream 10% b.f.
- 2 Tbsp finely chopped fresh chives plus whole chives for topping
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh cilantro
- 1/4 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp freshly grated nutmeg
- 1 cup grated Gruyere cheese
- 1/2 lb lump crabmeat canned or thawed if frozen and picked over
Instructions
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Preheat oven to 375F.
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In a large bowl, whisk together the eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg. Stir in cheese and crabmeat.
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Pour filling into pie crust (you may have a tiny bit that won't fit). Use a fork to gently distribute the crab and herbs evenly in the pan. Lay several whole chives across the top. Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, about 40-45 minutes. Let cool 10 minutes before serving.
More Quiche Recipes from the Seasons and Suppers Archives
I will be making this tomorrow for Christmas eve dinner. Can’t wait to try it!
Just shared this stunner on facebook, it’s perfect for an Easter brunch!
Thanks Sue!
Crab in my quiche is not something I could turn down:) The more fresh herbs the better, and I am all for Gruyere! So spring like too (or at least to me). Have a wonderful Easter weekend, Jennifer!
Thanks Milena and you, too!
I love everything about this! I never met a quiche I didn’t like!
Thanks Annie!
This is the perfect quiche for Easter brunch! Love all the spring herbs and chives! :)
Thanks Laura!
This sounds fantastic and looks like it comes from a fine French patisserie :)
Thanks Chris :)
I love that this one keeps well! Could make it in advance and have it all ready for when I have guests. I just so happen to have crab in the freezer so this one needs to happen soon :)
Thanks Dawn. I love having extra of this in the fridge. So easy to warm up for breakfast or lunch.
Perfect for Easter brunch Jennifer. And I’m going to keep this one for summer too when we catch all our fresh crabs!
Thanks Mary Ann and I’m jealous of your fresh crabs!
We’re all about crab here in Virginia so this is absolutely perfect! I love that you can serve quiche for any meal of the day – and bet this would be terrific for Easter brunch or the upcoming Mother’s Day celebration.
Thanks Tricia and yes, it would be great for so many occasions!